This hot and sweet dish is just plain delicious, and again very high in protein. Serves One.
- 200g firm tofu
- 100g tempeh
- 1 tsp golden syrup
- 1 tsp brown sugar
- 1 tsp garlic paste (or two tps finely choppen garlic)
- 1 tsp chilli flakes
- 1 tsp chilli paste
- a dash of soy sauce
- a dash of mushroom ketchup (or extra soy sauce)
Squeeze out any excess moisture from the tofu and then slice it to a form that suits your tastes. Slice the tempeh similarly.
In a bowl, mix all the ingredients. The tofu will scramble and lose its form unless you do so very carefully, but you may like your tofu slightly scrambled, so that is not necessarily a bad thing.
Put the bowl in a cool place to allow the flavours to infuse.
Stir-fry the whole shebang with vegetables of your choice, and sprinkle with sesame seeds and nutritional yeast.
Cals: 368, 14g C, 35g P, 15g F.
This is a hearly warming dish that does not bear a huge resemblance to traditional jambalaya, but is an adaptation of an authentic Japanese take on an American dish. Authenticity is, after all, terribly overrated.
It is also a fantastic way of using up leftover vegetables, as you can just throw in whatever comes to hand.
- 1½ cups brown rice
- 300g assorted vegetables
- 60g sweetcorn
- 1 tbsp oil
- 2 cloves garlic
- 500 ml passata
- 220 ml stock
- 1 tsp salt
- 1 tbsp curry powder
- ½ tsp chilli flakes
Wash the rice and shred the vegetables. In a large saucepan with a lid, brown the garlic in the oil, then toss in the vegetables and the rice. Pour in the stock and the passata and put on the lid. Cook on a low-medium heat for 45 minutes, then stir well. Remove from the heat and allow to sit for 10-15 minutes. Dead easy. Enjoy!
Per serving: Cals (very approx): 350, 75g C, 5g P, 2g F.
This has a sort of chicken-like flavour. The desiccated coconut might seem like an odd ingredient, but it adds a moistness does not require any further fat to be added. If you cannot find the cheese sauce mix, substitute with 2 tablespoons of cornflour or riceflour and 1 tablespoon of nutritional yeast.
- 100g wheat gluten powder
- 100g soy flour
- 50g fake cheese sauce mix
- 50g desiccated coconut
- 400ml vegetable stock
- 220g diced onion
- 3 cloves of garlic, also diced
- 1 tsp each of: black pepper, white pepper, basil, thyme, smoked paprika
- ½ tsp ground mace
- Pinch of salt
- A squirt or two of soy sauce, Maggi liquid seasoning or Braggs aminos, Worcester sauce etc.
Mix all the dry parts in a bowl until even.
Add the stock and knead well until a moist dough is formed. Leave the dough to rest for at least half an hour.
Divide the mass in two, and shape into thick sausages (each weighing around 500g). Wrap each individually in oiled tinfoil and steam for 45 minutes. Do not remove the lid from the steamer!
Allow to cool completely.
Eat on its own, in a sandwich or fried with vegetables and smoked tofu.
Per third of a sausage: 197 Cal, 6.5g C, 20g P, 10g F.
Old recipe – no picture, sorry!